It’s fall and though temperatures are still in the three digits here, I could not resist buying my first pumpkin!
I love pumpkin and though I will most likely get annoyed with all the pumpkin flavored products that will soon line the shelves of grocery stores everywhere, I will happily enjoy a lot of fresh pumpkin 🙂
Not only do I relish the taste but it is such a wonderfully rich food when it comes to nutrition that I love to indulge!
When I got home with my pumpkin I hesitated between making a soup, or tossing it with some green beans and slivered almonds for a tasty side dish. I decided to start by roasting my pumpkin then opted for the soup.
Sweet potatoes are another one of my favorite superfoods that offer so many health benefits, I keep them well stocked at all times. Did you know that sweet potatoes have been found to be superbly effective in raising our blood levels of Vitamin A, especially in children? They are also a fantastic natural anti-inflammatory and immune system booster.
This soup is thicker than you would expect as is typical of a French potage. You can add more vegetable broth or a little almond or coconut milk for a creamier soup.
Roasting a Sugar Pumpkin
To roast your pumpkin preheat the oven to 350.
Cut pumpkin in half and remove stringy material and seeds. Make sure to save your seeds for roasting (I’ll share a few of my favorite recipes in an upcoming post).
Rub pumpkin halves with a little coconut oil, salt and pepper and place cut side down in a glass dish.
Roast in the oven for 30 to 45 minutes until skin darkens and lift from the flesh a little. You should be able to easily poke a fork through the skin.
Turn pumpkin halves over. Flesh should be nice and tender. Allow to cool for about 10 minutes before scooping out to use.
- 2 tbsp coconut oil
- 1 small onion, coarsely chopped
- 6 cloves garlic, crushed
- 2-3 large sweet potatoes
- 3 carrots
- 5 cups vegetable broth
- ½ sugar pie pumpkin, roasted
- 1½ tsp cumin
- fresh ground salt and pepper to taste
- 2 red peppers
- Heat coconut oil in stock pot.
- Add onion and garlic and sauté until onion is translucent.
- Cube sweet potatoes and carrots and add to pot.
- Cook on medium heat until they begin to get tender.
- Add vegetable broth. roasted pumpkin and cumin.
- Reduce heat and cook for an additional 5 to 10 minutes until vegetables are soft.
- Ladle vegetables and broth into blender and blend until desired consistency.
- Return to stock pot, add fresh ground salt and pepper to taste and heat through.
- For a creamier soup add ½ cup to 1 cup almond or coconut milk.
- Serve with slivers of roasted red bell peppers or a red pepper coulis
- Heat oven to 350
- Place whole pepper in oven and roast for 15 to 20 minutes, turning as needed to prevent from burning.
- Remove from heat and place in a covered glass bowl for a minute or two to release skin.
- Peel and slice.
- I love family meals and insist on them every night... But when I come in from a workout on a cold winter day I love to cuddle up on the couch with a nice bowl of steaming soup... So comforting! On those days I want a soup that is full…